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Ingredients
- Noodle (Hokian mee)
- 300 grams
- Prawns - (medium size) - 10
pieces
- Bean curd (diced) - 1
peace
- Fish cake (sliced) - 10 pieces
- Soy bean sprouts -50 grams
- Toasted peanuts (ground) - 2
tablespoons
- Chives (sliced) - ˝ stalk
- Shallots - 3 pieces
- Garlic (chopped) - 1 clove
- Fermented bean paste - 1
tablespoon
- Tamarind juice - 2 tablespoons
- Chili paste - 1 tablespoon
- lime - 1 piece
- Cooking oil - 3 tablespoons
- Oyster sauce - 1 tablespoon
- Soy sauce - 1 teaspoon
- Sugar and salt to taste
Method
- Pan fry diced bean curd in
litter bit of oil until firmed then set aside.
- Heat up 3 tablespoons of oil
in wok and sauté shallots, garlic and fermented bean paste to
fragrant. Add prawns, fish cake slices, chives and soy
bean sprout. Stir to mix well.
- Add noodles, chili paste,
sprinkle with tamarind juice, oyster sauce, soy sauce and stir
fry for 3 minutes to mix well.
- Garnish with peanuts and bean
curd, squeeze lime juice over to flavor dish and serve.
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